Description

Craving a meal that’s both nutritious and indulgent, with juicy chicken topped with a savory, veggie-packed mushroom and spinach medley? Look no further than Spinach and Mushroom Smothered Chicken! This dish combines tender grilled chicken, melty provolone, and a vibrant spinach-mushroom topping with a crunch of pecans for a restaurant-quality meal at home

Ingredients

To make Spinach and Mushroom Smothered Chicken for 4 servings, you’ll need these key ingredients. Each one adds flavor, texture, or nutrition to this wholesome dish:

Olive Oil (1½ tsp): Used for sautéing, adding a subtle richness.
Sliced Fresh Mushrooms (1¾ cups): Brings earthy, savory depth.
Green Onions (3, sliced): Adds mild oniony flavor and a touch of color.
Fresh Baby Spinach (3 cups): Provides vibrant, nutrient-packed greens.
Chopped Pecans (2 tbsp): Adds a nutty crunch for texture.
Boneless Skinless Chicken Breast Halves (4, 4 oz each): Lean, tender protein that’s the star of the dish.
Rotisserie Chicken Seasoning (½ tsp): A blend of spices for savory, herby flavor.
Reduced-Fat Provolone Cheese (2 slices, halved): Melts into creamy, mild goodness.

Substitutions and Variations:

Mushrooms: Use cremini, shiitake, or button mushrooms, or skip for a different texture.
Spinach: Swap with kale, arugula, or Swiss chard (kale needs a bit more cooking time).
Pecans: Replace with almonds, walnuts, or skip for a nut-free version.
Chicken: Use chicken cutlets, thighs (pounded thin), or tofu for a vegetarian option.
Seasoning: Substitute with Italian seasoning, paprika, or a mix of garlic powder and thyme.
Cheese: Swap provolone for mozzarella, Swiss, or a dairy-free alternative.
Add-Ons: Toss in cherry tomatoes, garlic, or a splash of white wine for extra flavor.

Why These Ingredients Matter: The chicken and cheese provide lean protein and calcium, while the spinach and mushrooms add fiber, vitamins, and antioxidants. The pecans offer healthy fats and crunch, making this a balanced, low-carb meal that’s both satisfying and nutritious.

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Instructions

Step 1: Preheat and Prep

Preheat your grill to medium heat (about 375°F) or your broiler to high. If broiling, grease a broiler pan and position the rack 4 inches from the heat.
Pat 4 boneless skinless chicken breast halves (4 oz each) dry with paper towels for a better sear.

Tip: If grilling, oil the grill grates to prevent sticking.

Step 2: Sauté the Veggie Topping

In a large skillet, heat 1½ tsp olive oil over medium-high heat.
Add 1¾ cups sliced fresh mushrooms and 3 sliced green onions; sauté for 4-5 minutes until tender.
Stir in 3 cups fresh baby spinach and 2 tbsp chopped pecans; cook until the spinach is wilted, about 1-2 minutes.
Remove from heat and keep warm (cover with a lid or foil).

Tip: Don’t overcook the spinach—it should be wilted but still bright green for the best texture.

Step 3: Season and Cook the Chicken

Sprinkle the chicken breasts with ½ tsp rotisserie chicken seasoning, evenly coating both sides.
Grill covered on an oiled grill rack over medium heat or broil 4 inches from heat on a greased broiler pan for 4-5 minutes per side, until a thermometer reads 165°F.

Tip: Use a meat thermometer to ensure perfect doneness without overcooking.

Step 4: Add Cheese

Place half a slice of reduced-fat provolone cheese on each chicken breast.
Grill or broil for an additional 30 seconds to 1 minute until the cheese is melted and bubbly.

Tip: Watch closely under the broiler to avoid burning the cheese.

Step 5: Serve

Transfer the chicken to plates or a serving platter.
Spoon the warm mushroom-spinach mixture over each chicken breast.
Serve immediately with your favorite sides.

Tip: Spoon the topping generously to ensure every bite is packed with flavor.